Konjac, In Ice Cream!

Judy Glattstein jgglatt@gmail.com
Fri, 27 Jun 2014 13:13:40 PDT
Who'd a thought?

"Dondurma, Turkish ice cream, is traditionally made with goat's milk, 
mastic and salep, which is derived from the bulbs of wild Anatolian 
orchids. These flowers are now endangered, so Lezzetli Ice Cream 
<http://www.lezzetliicecream.com/>, which recently started selling its 
homage to dondurma at the Hester Street Fair on the Lower East Side, 
substitutes *Japanese konjac powder*. The ice cream is churned in a 
machine, frozen, then beaten with a long rod (as is traditional) until 
it clings to itself. Of the four flavors currently available, Chios 
vanilla, named after the Greek island where the mastic tree grows and 
thoroughly colonized by flecks of vanilla bean, is the doughiest; pull 
it and you can see strands part, as with string cheese."

 From today's NY Times online. Emphasis mine.

Judy in sunny, summery, humid New Jersey

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